Go Back
Bowl of vibrant summer soup with spinach and zucchini garnished with herbs

Summer Soup with Spinach and Zucchini

A quick and easy summer soup packed with nutrients from spinach and zucchini, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 zucchinis, diced
  • 4 cups spinach, washed and chopped
  • 4 cups vegetable broth (or chicken broth)
  • Salt and pepper to taste
  • 1 tablespoon lemon juice (optional) For added brightness
  • Fresh herbs for garnish (e.g., dill or parsley)

Method
 

Cooking
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
  3. Stir in the minced garlic and cook for another minute, until fragrant.
  4. Add the diced zucchinis and cook for about 5 minutes, allowing them to soften.
  5. Pour in the vegetable broth and bring to a gentle boil.
  6. Add the spinach and season with salt and pepper. Let it simmer for 5-7 minutes.
  7. For added brightness, stir in the lemon juice just before serving.
  8. Garnish with fresh herbs and enjoy!

Notes

Make sure to sauté the onion until it’s truly translucent for the best flavor. If you prefer a creamier texture, consider blending a portion of the soup using an immersion blender. Always season your soup at the end to avoid over-salting. Store leftovers in an airtight container in the fridge for up to 3 days, and this soup freezes well when cooled.